Charred Tandoori Chicken Legs in a Hot Oven

What you need

• 1 kg (2.2 lb) chicken drumsticks, about 8, skin removed
• 2 tbsp lemon juice
• 1 1/2 tsp salt
• 1 tbsp Kashmiri chilli powder
• 150 g (2/3 cup) thick plain yogurt, whole milk, drained of any whey
• 2 tsp ginger paste
• 2 tsp garlic paste
• 2 tsp garam masala
• 1/2 tsp ground turmeric
• 2 tsp dried fenugreek leaves (kasuri methi), crushed between the palms
• 2 tbsp neutral oil, plus extra for the rack
• 1 red onion, sliced into rings, to serve
• 1 lemon, cut into wedges, to serve

Method

Restated from the original video

1. 1

   Pat the drumsticks dry and cut 2-3 deep slashes into each, down to the bone.

2. 2

   Rub the drumsticks with the lemon juice, 1 tsp salt and 1 tsp chilli powder, working it into the cuts. Leave for 20 min.

3. 3

   In a bowl, stir together the yogurt, ginger paste, garlic paste, garam masala, turmeric, fenugreek leaves, 1 tbsp oil, the remaining chilli powder and the remaining salt.

4. 4

   Coat the drumsticks thickly with the yogurt mixture, pushing it into the slashes. Cover and refrigerate for at least 4 hours, or overnight.

5. 5

   Take the chicken out of the fridge 30 min before cooking.

6. 6

   Heat the oven to 220 °C (425 °F). Set an oiled rack over a foil-lined baking tray.

7. 7

   Shake off the excess marinade and lay the drumsticks on the rack with space between them. Drizzle with the remaining oil.

8. 8

   Roast for 20 min, then turn the pieces over and roast until they are browned at the edges, 10-15 min more.

9. 9

   Switch to the grill (broiler) on high and grill until charred in spots, 3-5 min. Check that the thickest part reaches 74 °C (165 °F) next to the bone.

10. 10

    Rest the chicken for 5 min, then serve with the onion rings and lemon wedges.

Imported from paintthekitchenred.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.